Mimi's Cornbread Dressing (Chicken and Dressing)

     My family has always used this recipe for Cornbread dressing at all the major holidays. It is great to stuff into the bird or on the side. When I was a kid sometimes Mom would add cooked and chucked up chicken in the dressing and cook it that way for dinner. So yummy. I am actually forgoing the Turkey this year for Christmas and making the Chicken and Dressing together instead. So here is the recipe, like Mom made.

Cornbread Dressing:

-½ loaf of day old bread
-Same amount of corn bread, an 8x8 pan full. You will use ½-¾ of this. (We have always used Jiffy brand, but you can use what you want. You just don't want it too sweet).
-1 large Onion, diced.
-1 Cup Celery, diced.
-Carton of Chicken Broth.
-Poultry Seasoning, Salt &Pepper to taste.

1) Tear up all the white bread and the cornbread and put in a big mixing bowl.
2) Add the onion and celery.
3) Start adding broth slowly and start smooshing the mixture with your hands. Until really mixed.
4) Add the seasonings and continue to squish and mix. Adding more broth as you need it for moisture. It should not be dry, but more pasty.
5) Once the mixture is good and gooey and the flavor is how you like it, (Now would be the time to add your chicken if you are adding it) squish the mixture into a casserole dish, nice and flat.

6) Bake at 375 degrees for 30-40 mins.

Of course gravy is really good on this so if you have any drippings from cooking the chicken (or your turkey), use them to make a great gravy.



**** I am allergic to Sage and therefore allergic to Poultry seasoning. Here is what I use instead. I make my own.

Homemade Poultry Seasoning


3TBL Thyme
3 TBL Rosemary
1 TBL Marjoram
½ TBL Ground Black Pepper
1 tsp Celery Seed
1 tsp Ginger
1 tsp Smoked Paprika

Store in an airtight container.


(if you like Sage add 3 TBL)

Vinegar Slaw

4 ½ to 5 cups of finely chopped or shredded cabbage

(about ½ a head or 2 bags from T.J.’s)

1 cup White Vinegar

⅔ cup of sugar

Salt, Pepper, garlic powder and onion powder to taste.

Instructions:

1. Place Cabbage in a bowl. 
2. Add vinegar, sugar and spices.
3. Stir.
4. Cover tightly and put in the refrigerator for a couple hours or even overnight. Will make more juice over time.

(I serve right away often due to time).

Fever Reliever Roller Bottle

My Littles got sick. Both of them ran a fever and were so miserable. I made this fever reliever which helped make them feel just a bit better. Both of them would ask for it. So, here is the recipe.

I used equal portions of:
Lavender, Thieves, Lemon, and Peppermint, with Almond oil as a carrier.
You use at least equal portion of the carrier oils as the other oils as peppermint and thieves is a "hot "oil. If you have a younger child, use more carrier oil. It will keep the from feeling the burning sensation that comes from having these "hot" oils straight on their skin.

     I would roll this up and down their spine every few hours. It's nothing fancy or magical but, it does help when you are feeling so poorly.
     I also, would apply my Pain Cream to their achy parts from the fever. I will post that recipe next.

DIY Shower Stones

     I made these and am really liking them. They are a bit fragile but, work nicely. If you don't know what one is, Vicks used to sell a shower stone for when you have a cold. You would put the giant thing that looked like a blue Alka-Seltzer tablet in the bottom of the shower and let the hot water run on it. As it melted you would inhale the vapor smell that helps with a stuffy head. Here is a homemade version, minus the chemicals. Also, you don't have to be sick to use them. They are great for waking up in the morning and helping you get going, to sleepy mixes to help you relax in the evening. It's all in the combo of oils you put on the stone. So here is how to make the stones and some combos you might like to try.


 Aromatherapy Shower Discs
1 cup Baking Soda
1 heaping TBL Cornstarch
⅓ cup of water
Foil lined muffin papers

1) Mix baking soda and cornstarch so that there are no lumpy bits.
2) Slowly add in the water. Mix that until it is a pasty consistency.
3) Spoon into the lined muffin tins. Only about half full.
4) Bake for 20 mins in 350 degree oven.
(When you bake them instead of letting them dry naturally, they tend to be less crumbly and come out of the papers easier.
5) Once they have completely cooled you can add 4-5 drops of your choice of Essential Oils.
6) Store them in an air tight container to prevent them from getting more crumbly or evaporating.

Good combinations are:
Thieves, Eucalyptus Globulus, and Peppermint. This is great for a stuffy head or chest, sinus issues and allergies. It has a warm vapor like effect.
Lavender or Peace And Calming. This is good for encouraging relaxation before bed.
Lemon, Orange and/or Peppermint. Are invigorating to wake up in the morning to.
Joy, Tangerine, Vetiver and Valor. Any one of those or a mixture of those are good for anxiety and stress.
And let's not for get Stress Away for the obvious stress reliever.

So, once you have these made, you can add the oils right away or I wait until right before I want to use it. Put it in the bottom of the shower or even drop one in the tub. Such a nice way to take a shower and use your oils in a new way.

Anxiety Roller Mix (Chill)

     I have anxiety. Actual terrible panic attacks. It's awful. I have been using natural and medical medicines for over a year now, with some change. Then I started using Young Living Essential Oils. I came across a recipe someone called their anxiety mix. I tweaked it a bit (I know boys.) but, here it is. I will start by telling you, often I use just Valor and Vetiver. They help tremendously together. I use them neat and just put a drop on each wrist and across my chest.


 

     Now here is the recipe for my "Chill" roller bottle:
Equal parts;
Joy, Vetiver, Grapefruit, Stress Away, Valor, Tangerine and Release. I added a bit of carrier oil so it would go longer but, it isn't necessary.

     I usually use Almond oil but, I used Jojoba this time as I had loaned my Almond oil to a neighbor.
I apply this to each wrist and a small amount on my chest.

****Update: I now use fractured coconut oil as a carrier and often add another layer of Release on top of my arms where I have rolled the chill. I also use Release in my diffuser necklace almost exclusively. It really helps with the anxiety and to cover all of the other smells.

Salted Caramel-Chocolate Pecan Pie

Posted 11/28/14






A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.

Southern Living NOVEMBER 2013

Yield: Makes 8 servings
Hands-on: 25 Minutes
Total: 1 Hour, 20 Minutes


Ingredients:

Chocolate Filling
1 1/2 cups sugar                                                        1 (9-inch) unbaked deep-dish piecrust shell
3/4 cup butter, melted                                                     2 cups toasted pecan halves
1/3 cup all-purpose flour                                                 Salted Caramel Topping (I used Trader Joe's)
1/3 cup 100% cacao unsweetened cocoa                        1/2 teaspoon sea salt
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
(Toast pecans by putting them in a single
layer on a cookie sheet and baking for 5 mins on 350)





Preparation:
1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3.Arrange pecan halves on pie.

4. Top with warm caramel.

5.Cool 15 minutes; sprinkle with sea salt.

This was one of the most amazing pies I have ever had. A new family favorite and added to the family traditions.

Garlic Beef Enchiladas

GARLIC BEEF ENCHILADAS

Enchiladas:

2lb ground beef

1 medium onion, chopped

2 tbsp cornstarch

¼ cup of taco seasoning

1 can (14oz) stewed tomatoes

10 corn tortillas (7")

2c shredded co jack cheese

Sauce:

6 garlic cloves, minced

1/3 c butter

1/2 c flour

1 can (14oz) beef broth

1 can (15oz) tomato sauce

¼ cup of taco seasoning (as to taste)

Prepare:

• In a saucepan over medium heat, cook beef and onion until meat is no longer pink.
• Add cornstarch and seasonings, mix well.  Stir in tomatoes, bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Meanwhile, in another saucepan, saute garlic in butter until tender. 
• Stir in flour until blended.  
• Gradually stir in broth, bring to a boil. 
•  Cook and stir for 2 minutes or until bubbly.
• Stir in tomato sauce and seasonings, heat through.
• Pour about 1-1/2c sauce into a 13x9x2 in baking dish.
• Spread about 1/4 c beef mixture down the center of each tortilla, top with 2 tbsp of cheese.  Roll up tightly, place seam side down over sauce.  Top with the remaining sauce.
• Cover and bake at 350 for 30-35 minutes.
• Sprinkle with remaining cheese, bake, uncovered, 10-15 minutes longer or until the cheese in melted.

yield: 6-8 servings

This made two casserole dishes.

Vinegar Slaw

Ingredients:

 - 1 whole green cabbage

- 1 whole purple cabbage

-Whole package of baby carrots 

-2-3 bunches of green onions

-2/3 cup sugar

- 2 cups white vinegar

-salt, pepper, onion powder, and garlic powder to taste.

1) cabbage should always be sliced, never chopped. So slice both cabbages (can use food processor). 

2) chop up carrots

3) chop up green onions, including green tops. 

4) put all together in a big bowl. 

5) put all vinegar,sugar and spices in a large measuring cup and stir to dissolve sugar. (It won't completely dissolve. That's ok). 

6) pour vinegar dressing you just mixed over the vegetables. 

7) toss all together. 

Best when left to refrigerate and set for a few hours, even over night. 

Good to eat on BBQ sandwiches. 

Broccoli Quiche (Vegetarian)

2 TBL Butter
1 Onion, chopped
2 Cloves garlic
2 Cups Fresh Broccoli
1-9inch Unbaked Pie Crust
1 1/2 Cups shredded, Mozzarella
4 Eggs, Beaten
1 1/2 Milk
Salt and Pepper to taste
1/4 tsp. Seasoning spice (Costco-Organic No-salt seasoning)
1TBL Butter, melted
2-4 TBL Grated Parmesan Cheese

1. Preheat 350 oven.
2. Melt butter over medium heat. Cook onions, garlic, and broccoli until soft.
3. Spoon veggies into pie crust.
4. Cover veggies with mozzarella and then parmesan.
5. Combine eggs, milk and seasonings in a separate bowl. Stir in melted butter.
6. Pour egg mixture over veggies and cheese.
7. Bake in preheated oven for 45-60 minutes or until center has set.

Enjoy. 

SNOWMAN SOUP

I use a tiny mason jar to put these in and add a tag to make it cute.

Single serving of Hot cocoa mix (I will often make a big batch of homemade and then divide it up.)

Here is a nice recipe for that:

3 cups of nonfat dry milk powder

2 cups of powdered sugar

1 ½ cups cocoa powder

¼ tsp. salt

1.    Mix it all together and store in an airtight container for up to 3 months.

2.   To make a cup of cocoa, put 1/3 cup of cocoa mix in a mug and stir in 1 cup of hot milk.

3.   Top with whip cream or mini marshmallows.

To give away as snowman soup, add mini marshmallows to your mason jar and close it up. Tie a candy cane to the tag telling your recipient how to mix up the cocoa.

            You could add cinnamon, cayenne, or even non-dairy flavored creamers add flavor. Also, this is good in your coffee for a mocha.

HOLIDAY COOKIE PIZZA.

        I have used this recipe for years. In fact I found it in an old cookbook that I have since not seen again since the first year (thankfully I wrote down the recipe) and gave them out the second year we were married. For a few years after that these were actually requested.  Well, then I lost the recipe. Couldn’t find it anywhere. This year I was searching for something else (in my very disorganized recipes) and found it again. Woo Hoo!! Guess what everyone is getting this year!!?

Here is the recipe:

CRUST:

1/4 cup butter, softened

1/4 cup butter-flavored shortening

3/4 cup firmly packed brown sugar

1 egg

1 tsp. vanilla extract

1 cup all-purpose flour

TOPPINGS:

1 cup (6 oz.) semi-sweet chocolate  chips

1 cup finely chopped pecans

3/4 cup sweetened shredded coconut, divided

1 can 14 oz. sweetened condensed milk  (necessary)

1/2 cup Nestle Treasure premier semi-sweet chocolate baking pieces.

( I am very creative with the toppings depending on who I'm giving  it to. Every families pizza looks and tastes a little different).

DIRECTIONS:

1) Pre-heat oven to 350 degrees.

2) For crust, cream butter, shortening, and sugar in large bowl until fluffy.

3) Add egg and vanilla; beat until smooth.

4) Stir in flour; knead until a soft dough forms.

5) Press dough into bottom and 1/2 inch up the sides of a greased 12 inch round pizza pan.

6) For topping sprinkle chocolate chips and pecans evenly over crust.

7) Sprinkle 1/2 cup coconut evenly over that.

8) Pour condensed milk evenly over other toppings.

9) Bake for 25-30 minutes or until crust is golden brown.

10) While cookie is still warm, place chocolate pieces on top. 

11) Sprinkle remaining coconut evenly over the top.

12) Cool completely  in the pan.

13) Store in airtight container.

OPTION: can delete coconut and pecans if they are not liked.  Can add any fun toppings you like.

USE A 13 1/2" X 13 1/2" X 2" BOX -WRAPPED IN Christmas PAPER. That is a Large size pizza box. Some pizza restaurants will give them to you if you ask.

The key is this crust. When I couldn't find the recipe, I searched the internet and couldn't find anything just like it. I am so glad I found it. I had to get it on this blog as quickly as I found it so I didn't loose it again!

Let me know if you try it and if you like it or not. O.K.!?

My Version of CALIFORNIA ROAST BEEF!

I made this twice while I was in Tennessee visiting family. I needed a meal that made a good amount and could stay warm so, people could eat as they came. It was really good. I took another recipe and tweaked it and changed it up. Here it is.

1 hunk of meat (a roast of some kind. Cheap is good. Cooking it all day makes it tender.)
1 onion, finely diced
1 tsp. sea salt (you know I eyeball)
1 TBL finely chopped garlic (can use garlic powder)
1 tsp (apx.) ground mustard
1 TBL white balsamic vinegar (or whatever kind you have)
1 carton of beef broth (I think it is 32 oz.)

Put all of that in the crockpot. Let it cook all night or all day. I actually cooked it at least 10 hours. But, it just gets more tender the longer you cook it.

When it is tender, take 2 forks and shred the meat.

When I served this we put it on hoagie rolls, some people put Ortega Chili's on it and then melted Mozzerella cheese on top. Place the top bun on and enjoy!!

Super moist and tasty.
Really forgiving recipe in that you can substitute things easily.

Sorry there is no picture. We at it up too fast to think about it.

Peanut butter fruit dip

I made this for a Mom's Night out. It was a hit. Well, I forgot where I had found the recipe. I looke aroun and here it is. I got it from Soithern Plate blog. So eat it up. Creamy Peanut Butter Fruit Dip Ingredients 1 (8 ounce) package cream cheese, softened 1 cup peanut butter 1 cup dark brown sugar (can use light if you prefer) 1/2 cup milk Instructions In mixing bowl, place softened cream cheese, peanut butter, and brown sugar. Mix with electric mixer until smooth and creamy. Add milk and mix until well combined, scraping down sides as needed. Refrigerate until ready to use. For serving: Apples (cut into wedges and coated in orange juice to prevent browning), Celery Sticks, gingersnaps, or anything else you wanna dip!

Slow-Cooker Rotisserie-Style Chicken

This is a favorite and it has great left over benefits. Not only is any chicken left over good, but the broth that comes from it has a fantastic flavor. The broth has been cooked down enough that it is condensed broth, one you can add a bunch of water. I will put it in a jar and freeze it for soup another day.

Also, the bones from this chicken make a fantastic broth as well. It has been well seasoned so the flavor is delicious. Recipe for that is at the bottom of this post.



1 (4-5 pound ) whole chicken     This recipe calls to skin the chicken. I have done it both ways but, it is actually really good skinned.

The rub:

1. 2-3 tsp. Kosher salt
2. 1 tsp paprika
3. 1 tsp onion powder
4. 1/2 tsp dried thyme
5. 1 tsp Italian seasoning
6. 1/2 tsp cayenne pepper (Sometimes I add more or less depending on our mood. If you follow this amount it isn't hot).
7. 1/2 tsp. black pepper

• Clean up the chicken and discarding skin (if desired) and inner stuff. Washing the chicken very well. (I usually use a crock pot bag for this recipe too. Otherwise spray the inside of the crock well).
• Mix all of the rub ingredients together in a bowl. After mixing it up rub down the chicken very well.
• Place chicken, breast down, into the crock.
• Put 3-4 cloves of garlic inside of the chicken as well as pieces of quartered onion.
• Add potatoes on top if desired. 
• DO NOT ADD WATER!
• Cover and cook on high for 4-5 hours or on low for 8 hours. (check if on low after 7 hours. All crocks cook different).

Making Broth with the left over bones from this recipe.

I usually try to throw the bones back into the same crock after dinner is over with my saved bits of celery and older carrots I save from grocery day when I clean all of the veggies. Add pieces of onion and garlic, maybe a few more spices and fill the pot up with clean water. Then let it cook on low all night. Next day I let it cool down. Then stick it in a big bowl and put it in the fridge to let the fat come to the surface to skim (There isn't very much fat from this broth because the recipe for the chicken is skinned. Still has a great flavor). Then put it in juice jugs that I have left over and washed out. Stick them in the freezer for more broth.


I will try to add a picture after dinner tonight.

Buttermilk Griddle Cakes

I do use quite a bit of buttermilk as I get older. It  seems to have such a richer flavor. I just keep a quart in the fridge. It keeps way after the date on the carton.

Here is the recipe my family loves. Especially my husband. I usually double it.

1 cup all-purpose flour                                                                   2 tsp. sugar
1/2 tsp. salt                                                                                     1 egg
2 tsp. baking powder                                                                      1 cup thick buttermilk
1/4 tsp. baking soda                                                                       1/4 cup melted shortening (I usually use
    1 splash of vanilla                                                                        butter but, coconut oil is surprisingly
                                                                                                        very good. Not overwhelming at all.)

1. Mix together flour, salt, baking powder, baking soda and sugar into the mixing bowl.
2. Measure buttermilk, beat up the egg into the buttermilk. Add vanilla.
3. Pour Milk and egg all at once into flour mixture. 
4. Beat up until smooth. 
5. Then add shortening, and beat again. (I just use a fork. It doesn't take but a few strokes.)
6. If batter is too thin add more buttermilk, if too thin add flour.
7. Pour batter into pancakes onto hot griddle (300-325) or med. heat pan. I usually grease the pan for the first few then it doesn't seem to need it.)
8. Flip each pancake when the sides of pancake seem to look set or dry, and if the bottom is golden.
9. Don't over cook. 
10. Serve immediately. 
11. Or Put in a casserole dish with a lid into an oven set at 250 degrees until rest of breakfast is ready. 

We serve ours with honey. My Grandaddy would call us Yankees though.
I couldn't get a picture (maybe I'll put one on later) because, we ate them too fast.

Drop Dumplings for Chicken and Dumplings

My family loves a good Chicken and dumplings. But, I will put dumplings on top of other things sometimes as well. Things like soup, or left over chicken in a broth. Here is a good recipe I use.

1 1/2 cups all-purpose flour                                              3/4 cup milk
3 1/2 tsp. baking powder                                                    chopped or dried parsley, if desired
1/2 tsp. salt                                                                       Put on top of a stewed chicken or soup. Must be  
                                                                                         at least 3 cups of broth to make some gravy left                            
                                                                                         after dumplings are done.

1. Sift flour, measure with the baking powder and salt into the mixing bowl.
2. Add milk all at once and stir with a fork rapidly until well blended. Now would be the time to add parsley.
3. Drop by teaspoonfuls on top of stewed chicken or into the pot of hot boiling broth.
4. As soon as all dumplings are in the pot, cover and boil moderately for 12 minutes without uncovering. 
5. Check for doness with a toothpick. If it comes out clean then it is done.

I will often make up chicken that I have cut into pieces cooked quickly in a little olive oil, sauteed. 
Then sautee the veggies; carrots, celery, onion, maybe broccoli. Then add broth and put it all together. Then cook the dumplings on top. 
This is a quick and easy chicken and dumpling soup.

Buttermilk Buscuits

We love these biscuits. They are so tasty. MMMMM.

2 1/2 cups all-purpose flour                                                1tsp. salt
1 1/2 tsp. baking powder                                                     1/3 cup shortening (butter, softened)
1/2 tsp. baking soda                                                            1 cup buttermilk

1. Sift flour, measure and resift 3 times with the rest of the dry ingredients, into a mixing bowl. (I don't usually sift but, maybe once). 
2. Cut in the shortening. (I use my hands. I've never been very successful with a pastry cutter).
3. Stir in buttermilk with a fork.
4. When thoroughly mixed, turn onto a floured board, knead 8-10 times, and roll out from 1/2 to 3/4 inch thick.
5. Cut with a floured biscuit cutter or glass, and place on a greased baking sheet (I use a pizza stone). 
6. Could brush the tops with melted butter.
7. Bake in  a 450 degree oven for 10-15 minutes. 
8. Makes 14-16 2 1/4 inch biscuits.

Oven Backed Baby Back Ribs

I am reposting a wonderful recipe for ribs. Since I hate ribs, it was a big deal to try to find a recipe that my husband liked and was easy. We brought these to a friends house. They seemed to be a hit. So we will try them again. Thanks to Christy Jordan of Southern Plate for posting this nice recipe. Enjoy.

Tender Babyback Ribs

Ingredients

• 1 Rack Pork Back Ribs
• 1 Jar or Bottle BBQ Sauce

Instructions

1. Using a knife, slice into the membrane on the back of the ribs (the white part) and use your hand to pull it off. Place entire rack of ribs in center of foil and brush with bbq sauce on both sides. Wrap well in foil to seal and place on baking sheet.
2. Bake in 300 degree oven for two hours. Remove from oven and open foil. Baste top with remaining bbq sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.

Super Fancy Jesus Cake

White Buttermilk Cake

Ingredients:
1 Cup (3 sticks) Butter, at room temperature
2 ⅓ cups Sugar
3 Large Egg Whites
2 tsp. Vanilla Extract
3 Cups Cake Flour
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Baking Powder
1 cup Buttermilk
Chocolate Syrup (Cocoa in a pinch)
red food color
green food color

Red jelly hearts (see below for alternatives)

1 tube yellow cake decorating gel (I have used Light Blue when Yellow wasn't available).

3  9-inch round cake pans

nonstick cooking spray

1 dripless candle and

1 piece of cardboard or heavy paper ( I use a cookie cutter (star of David)

1. Place one baking rack ⅓ from the bottom of the oven and the second rack, ⅔ from the bottom.

2. Preheat oven to 350 degrees

3. In order to make sure that the cakes come out of the pans easily and without chunks, Prepare 3-9" round cake pans using the following method: on parchment paper, trace around the bottom of each cake pan with a pencil.

Repeat 3 times, so that you end up with 3 circles. 

Cut the traced circles out.

Butter each pan (bottom and sides) and place the parchment circle in each cake pan and butter the parchment paper, as well.

Dust the pans heavily with flour and then shake the excess out.

4. Using a mixer fitted with the paddle attachment (you can use a hand mixer as well), beat the butter and sugar in a large bowl on medium speed and 2 minutes, until light and fluffy. 

Scrape down the sides of the bowl. 

5. Add the egg whites and vanilla and beat on medium speed for about 1 minute.

6. Combine the flour, baking soda, salt, and baking powder in a medium bowl.

7. Add about ⅓ of the flour mixture to the batter and beat on medium speed until incorporated. 

8. Add about half of the buttermilk and beat on medium speed until fully incorporated.

9. Continue adding dry and wet ingredients alternately, scraping the bowl down and beating until completely combined after each addition.

End with dry ingredients. 

The batter will be thick and glossy.

10. Spoon the batter evenly into three separate bowls. You will have about 3 cups of batter in each bowl. 

11. Tint each bowl of batter the different colors. Adding as much (cocoa or) syrup to the "black" one as you would like to get the color and consistency that you would like.

Method:

Bottom layer (black): Combine chocolate syrup and stir.  Combine with one portion of the batter and mix.  Pour into one of the cake pans.

Center Layer (red): Add 10 drops of red food coloring to one remaining bowl of batter and mix well.  Pour into the second pan.

Top Layer (green): Add 10 drops of green food coloring to remaining portion of batter and mix well.  Pour into remaining pan.

12. Pour the batter into the prepared cake pans. 

13. Stagger the cake layers on the oven racks so that no layer is directly over another. 

14. Bake for 25-35 minutes, until a toothpick inserted into the middle of the cakes comes out (mostly) clean and the tops are flat and browned.

15. Monitor each layer as they may be done at different times.

16. Set the cake pans o racks to cool for 10 minutes. Invert the cakes onto the racks and cool completely before frosting. 

(At this point, the cakes may be placed in gallon size freezer zipper bags and frozen up to 3 weeks).

Cream Cheese Frosting: 

Ingredients:

2- 8oz. blocks of Cream Cheese, softened

1 cup Butter, softened

4 tsp. Vanilla

10-12 ½ cups of Sifted, powdered sugar 

Instructions:
1. Beat cream cheese, butter and vanilla with a mixer until light and fluffy.
2. Gradually add 2 cups of sugar, beating well. 
3. Gradually beat in additional powered sugar to reach spreading consistency. 

(May need to do this in two halves to fit in your mixer).


Now to frost the cake. Remember to put the black layer on bottom, red in the middle layer, and green on top. Frost the whole cake nice and thick with smooth top.

Decorations: Place the red jelly hearts in a band around the perimeter of the cake.  (If you can't fine red jelly hearts, use a tube of red decorating gel to make the hearts.(I used red hot hearts, conversation hearts, or I have even molded hearts (craft stores have those)).  

Construct a 6 point star out of cardboard or heavy paper and place lightly on top of the cake ( I use a cookie cutter).  Trace the star with yellow decorating gel, remove the star, and fill in the outline of the star with the gel.  Place the dripless candle in the center of the star and light.

Presentation: The shape of the cake is round to represent the world into which Jesus was born.

The bottom layer of the cake is black to signify that we all are sinners, which is why Jesus came to earth.  

The red layer symbolizes  Jesus' blood that was shed on the cross for our sins. 

And the green layer denotes the new life we have in Christ after our sins have been washed away.

The  pure white frosting stands for the righteousness and purity of Jesus Christ, 

and the border of red hearts represents all of the brothers and sisters united in Christ and circling the earth as his witnesses.

On the top of the cake is the gold star, the Star of David.  The star shone bright heralding Jesus' birth and lighting the way to the manger.

The red candle is Jesus who came into the dark world to bring truth and light to all who are willing to receive it.

Together: Each person holds a green candle and lights it from the red candle and says, "We are the light of the world to shine for Jesus." Place the candle on the cake.  When everyone has had a turn, finish by singing Happy Birthday to Jesus.

I found this in Christian Parenting Magazine in 2001. I have tweaked it quite a bit over the years. The original one called for a boxed cake. This one is so much tastier.  It does have many parts to it but, it is worth the trouble when you see the look on faces as you go over the significance of each part.  I think it will be well remembered as the kids get older.  We used to eat this in the morning before opening presents but, the sugar buzz was too strong. So now we celebrate HIS Birthday on Christmas eve with this cake. We will even eat on Birthday plates and use Birthday napkins. Just like everyone else's Birthday.

Traditions are so important to families.  It's amazing what children will pick up as a tradition by accident.  Shouldn't we do our best to make some  traditions on purpose that mean something?

Buckeyes

I got this recipe from an old friend, Darcy Hall. I have to thank her because I have been making it every year since I received it about 15 years ago. Hope you enjoy it. My family sure does.

This is what a real buckeye looks like. 

This is what your peanut butter Buckeyes will look like.

Buckeyes


1 18 oz. Jar of creamy peanut butter
1 1/2 boxes (or pounds ) of powdered sugar
2 sticks butter softened
1 1/2 tsp. vanilla
1/2 cup finely crushed graham crackers
1 lb. dipping chocolate (I found fondue chocolate this year in the produce section and it was much better)
Or 1 12 oz. bag of chocolate chips and 1/3 bar of paraffin

Have all ingredients at room temperature.

Mix all ingredients (except chocolate) by hand, thoroughly. It will take awhile to get the sugar mixed in completely but, don't give up.

Make into small balls and place on a cookie sheet, covered in wax paper.
Refrigerate at least one-hour.

Melt chocolate in double boiler (or in the microwave according to directions on the package).

Place a toothpick in a chilled ball and dip into the chocolate leaving a small section around the toothpick not dipped.

Place back onto wax paper and let set or refrigerate until set.

This makes a big batch. Maybe 80-90 buckeyes.

Hope you love them.